Year: 2025
Type: article
Abstract: Biscuits are a convenient alternative and easier to produce using gluten-free grains than other baked products. Tef, locally available, gluten-free and nutrient-rich grain serves as a partial substitute for wheat. It aimed to formulate nutritionally enhanced, sensory acceptable and healthy biscuits from blend flour of brown tef and refined wheat. Nine composite flour blends of brown tef (0–100%) and bread wheat (0–100%) were generated using D-optimal mixture design. The biscuits were developed and evaluated for physical characteristics, nutritional composition and sensory acceptance. Optimization was conducted to predict the increased protein, fiber, mineral and overall acceptability. The results showed that increasing tef flour content significantly increased the protein, fiber and mineral content of the tef-based biscuit and water absorption capacity of composite flour. However, it negatively impacted color and overall acceptability. Optimization identified a 50: 50 blend of brown tef and wheat flour ideal, increasing protein by 4.68% and fiber by 158%. Interestingly, this blend ratio also significantly increased Ca, Fe and Zn content in comparison to control sample (100% wheat flour) by 30.8%, 151% and 177%, respectively. A 50% brown tef formulation optimized nutritional value, functionality, and acceptability, ensuring high nutrient content with desirable sensory qualities. Its application in the baking industry is highly beneficial.
Source: Cogent Food & Agriculture
Authors: Muhaba Seifu, Tamrat Kore, Semhal Marsha
Institution: Ethiopian Institute of Agricultural Research
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4415956271